Skip to content
Loading map…

Match Eatery & Public House

350 Gifford St, New Westminster · Restaurant

Official record from Fraser Health →

Inspection summary

Match Eatery & Public House has been inspected 16 times by Fraser Health Authority since November 23, 2017. The most recent inspection, on May 7, 2026, recorded 1 infraction.

3 of 16 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 7 times across 7 separate inspections, most recently on May 7, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 6 times across 5 separate inspections, most recently on April 28, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on July 11, 2022. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on October 28, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on April 23, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

16 inspections

  1. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in corners of the electrical room and behind the hot water tank.
      • Also noted a minor amount of rodent droppings in lower cubbie at the bar, under the broken glass warning signs
      • Corrective Action(s): Ensure that the above noted areas are cleaned on a more frequent basis.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cheese sauce hot held in the single unit food warmer at approximately 45C. Unit had been turned down <1 hour prior to heat setting "1-2".
      • Corrective Action(s): Reheated on the stove, ensure that the hot holding unit is set so that hot food is kept >60C at all times
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: REPEAT OBSERVATION: both dry storage rooms in the kitchen (food and equipment) found to have rodent droppings in them, particularly under racks and behind the door
      • -2 dead cockroaches noted on sticky traps in the back of the kitchen near the receiving doors
      • -2 dead mice noted during the inspection: 1X in the food dry storage room and 1X in the dish pit under the 2 compartment sink
      • -noted cockroach residue around the light control box (white) above the electrical panel. Clean the unit and check inside for pest activity.
      • Corrective Action(s): Staff must routinely clean the storage rooms thoroughly and management must ensure that this is completed.
      • Remove the dead pests and reset traps. Sanitize area using a sanitizer solution
      • Violation Score: 9
  3. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: OUTSTANDING: rodent droppings noted in the food storage room floors, staff room hot water tank, staff room transformer, and staff room pressure relief tank
      • Corrective Action(s): Clean and sanitize the area using a 100 ppm chlorine bleach solution. Clean this area on a more frequent basis.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: OUTSTANDING: syrup build up and drips noted under ledges around the bar area cooler units
      • Corrective Action(s): Ensure that these areas are cleaned on a more frequent basis.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: low temperature dishwasher measured 0 ppm chlorine at the dish surface after running it for several cycles
      • Corrective Action(s): Technician called to repair the unit. Operator switched to 2 compartment sink manual warewashing procedures. Repair the machine ASAP and ensure that staff do not use the low temperature dishwasher until the unit is capable of sanitizing dishware at 100 ppm chlorine
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): 2 issues:
      • -1 spray bottle of sanitizer solution found in the kitchen: did not have a detectable concentration of sanitizer solution
      • -wall mounted sanitizer dispenser did not have a detectable concentration of sanitizer solution
      • Technician called for repairs. Operator switched to QUATS sanitizer from neighbouring unit
      • Corrective Action(s): Ensure that sanitizer concentration is tested twice daily and when the concentration does not meet the adequate level of sanitizer, ensure that alternatives are prepared and repairs are requisitioned.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 2 issues:
      • -rodent droppings noted in the food dry storage room floors, and staff room around the hot water tank and transformer
      • -REPEAT OBSERVATION: fruit fly activity noted in the bar particularly on the main side by the daily use glasswasher. Observed a pipe under the countertops with compromised insulation that has a build up of condensation and fruit flies.
      • Corrective Action(s): Clean the above noted areas and repair the pipe insulation. Suggestion to keep pipe off of the ground to limit potential for any build up of moisture that can encourage fruit fly activity
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 2 issues:
      • -shredded insulation found underneath dry storage room (food) shelving units
      • -rodent entry hole noted under the dry storage room (food) shelving unit and in the large viewing/party room (booth closest to the front door)
      • Corrective Action(s): Seal the holes and clean out the shredded insulation immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Syrup build up and drips noted under ledges around the bar area cooler units.
      • Corrective Action(s): Ensure that these areas are cleaned on a more frequent basis.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: REPEAT OBSERVATION: low temperature dishwasher measured 0 ppm chlorine at the dish surface. Staff had been washing dishware for approximately 20 minutes and tested the machine.
      • Technician called to service the machine today
      • Corrective Action(s): Reviewed with staff that if sanitizer is not detected in the machine, all dishwashing through the mechanical dishwasher must stop until the problem is rectified.
      • Violation Score: 9
  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 3 issues:
      • -Low temperature dishwasher measured 0 ppm chlorine at the dish surface after running it for several cycles.
      • -Push slicer found to have food debris in blades
      • -slushie machine found to have mildew in the corner of the machine (outside, not contacting food/drink)
      • Corrective Action(s): Sanitizer concentrate bucket was switched out, sanitizer measured 100 ppm chlorine at the end of the inspection. Ensure that staff are testing the dishwasher sanitizer concentration DAILY
      • Ensure that the push slicer and slushie is cleaned and sanitized properly after every use.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit fly activity noted in the bar, particularly on the main side by the daily use glasswasher
      • Corrective Action(s): Ensure that the area is cleaned on a more frequent basis and follow all recommendations of pest control technicians
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and debris build up noted in hard to reach areas such as corners and under shelves, particularly under shelves in the dish pit, back kitchen area (2 comp sink wall), and around the slushie machine in the bar.
      • Corrective Action(s): Conduct a deep clean of the facility. Ensure that this is done on a more frequent basis.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: damaged/missing tiles noted under the drainboard of the dishwashing area 2 compartment sink
      • Corrective Action(s): replace the broken and missing tiles.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Glasswasher in the main bar, the only glasswasher being used by the front of house, was found to have a sanitizer concentration of 0 ppm chlorine.
      • Corrective Action(s): Stop use of this glasswasher. Use auxiliary glasswashers (patio area bar) or kitchen low temperature dishwasher until the unit is repaired and capable of sanitizing glassware at 12.5 ppm to 25 ppm iodine at the glass surface.
      • Ensure that the machine is tested daily
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 2 issues:
      • -bar area condiments and syrup bottles are stored directly in the ice well or in a container stored in the ice well. Reminder that ice is to be treated as a food item and stored in a sanitary manner
      • -walk-in cooler's buckets of ice cream (2x) kept open underneath wire racks
      • Corrective Action(s): -If bar area condiments and syrups are to be kept cold keep them in an ice well that is not used for making customer drinks
      • -Keep foods protected from contamination by keeping them covered with lids or wraps
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted in dish pit floor corners, around the main bar plumbing, and in the kitchen dry storage (2x),
      • Corrective Action(s): Clean and sanitize the areas using a light 100 ppm chlorine bleach solution. Monitor this area on a more frequent basis.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food and debris build up noted in hard to reach areas such as corners and under shelves, particularly in the main bar, mini bar near the kitchen, kitchen area dry storage rooms (2x), and dish pit.
      • Corrective Action(s): Conduct a deep clean of the facility. Ensure that this is done on a more frequent basis.
      • Violation Score: 9
  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine in the kitchen found to be growing mildew inside the ice well, in the corner of the top ice "fender"
      • Corrective Action(s): discard the ice in the machine as well as in the bar, and any ice for consumption. Obtain extra ice from the casino for now.
      • Maintain the ice machine in a sanitary manner
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 2/3 kitchen handsinks found to be missing liquid soap or paper towels at the time of inspection
      • Corrective Action(s): Ensure that all handsinks are stocked with liquid soap, paper towels, and hot/cold running water at all times
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted in the following areas;
      • -in the furnace room (staff room)
      • -in the corners of the dry storage room
      • -behind the bulk flour bins in the main kitchen (near mop sink)
      • -some hard to reach areas in the bar
      • -behind and along the ice machine
      • -under the bar in the budweiser room
      • this is not an exhaustive list
      • ALSO: grease and flies noted in the dry storage room bulk dry goods bins
      • Corrective Action(s): Ensure that the facility is going through a deep cleaning process.
      • Clean the above noted areas and sanitize, due immediately.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towels not available at the bar handwashing sinks.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 5
  10. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: One of the bar hand sinks was out of order. Note that there was another sink nearby that could be used in the meantime.
      • Corrective Action(s): Repair within one week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Food wrappers and debris visible under the cook line.
      • Corrective Action(s): Cleaned during the inspection. Ensure that this is done more frequently.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Bar handwashing sinks (5) did not have paper towels in the dispensers.
      • Corrective Action(s): Corrected.
      • Violation Score: 15
  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required underneath the cook line to remove grease buildup.
      • Corrective Action(s): As soon as possible and on a regular basis afterwards.
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Food prep area hand washing sink did not have soap, main bar hand sink did not have paper towels.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: a) Many live cockroaches found in the sticky trap in the dish pit and one live cockroach was observed on the wall in the back food prep area in the kitchen.
      • b) Flies observed in the back of the kitchen.
      • Corrective Action(s): a & b) Pest control is coming on site regularly. Increase the frequency of pest control to address the pest issues.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Deep cleaning required, especially in hard to reach areas. It is essential that all food debris is cleaned at the end of the night. Ensure that all shelving, floors, food containers and any other exposed surfaces in the kitchen are kept clean and free of food debris.
      • Corrective Action(s): Starting today.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The interior of the Salad refrigerator has a leak.
      • Corrective Action(s): Fix within 2 weeks.
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): See violation code 308. Items run through the dishwasher were not being properly sanitized.
      • Corrective Action(s): Corrected during the inspection.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Paper towel and soap dispensers are required in the following areas:
      • -Two are needed in the main bar.
      • -One is needed in the Smirnoff bar.
      • -One is needed in the Family room bar.
      • Corrective Action(s): 2 weeks.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: a) The dishwasher in the kitchen had 0 ppm chlorine. This is the third routine inspection where this has been noted. Enforcement action will take place if this is found again, with action including, but not limited to: a Closure Order, Correction Order or the issuance of Violation Tickets.
      • b) The family room glasswasher had 0 ppm Iodine.
      • Corrective Action(s): a) It was later determined that the line was pinched. However, all items run through the dishwasher today were not properly sanitized and no checks had been done earlier today. The sanitizer logs did not record the parts per million (ppm) chlorine. Ensure that this is implemented. The dishwasher was fixed during the inspection and had 50 ppm chlorine.
      • b) Fix within 2 weeks. Use another glasswasher if the room is being used before then.
      • Violation Score: 15

Nearby inspected facilities

Own this business? Add a badge to your website